© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 lb golden raisins
3 oz brown sugar
1 oz cider vinegar
1 lemon, zested and juiced
2 oz onion, chopped
1/2 oz fresh gingerroot, peeled and rough chop
2 Cloves fresh garlic, peeled
1 Medium serrano chili, seeded
1/4 tsp ground mace
1/4 tsp ground cloves
To taste salt and freshly ground pepper
10 oz dried apricots, soaked to soften
30 4-oz TURKEY CUTLETS
As needed olive oil
4 lbs mashed potatoes
3 lbs fresh vegetables, steamed
As needed fried leeks
Combine all chutney ingredients except softened apricots. Process until smooth.
Add apricots and pulse until coarsely chopped. Cover and hold chilled for service.
Brush turkey cutlets lightly with oil and season with salt and pepper.
Preheat grill. Grill cutlets over medium flame, about 4-inches from the heat. Cook for about 8 minutes or until turkey is cooked throughout, is no longer pink in the center and the internal temperature reaches 170 degrees F.
Pipe or spoon mashed potatoes onto a warm dinner plate. Add vegetables and 2 turkey cutlets. Spoon 1 tablespoon Apricot Chutney atop turkey cutlets. Garnish with fried leeks.